Dill in Portuguese Cooking: Uses & Recipe Ideas

Dill is a feathery, aromatic herb that appears in Portuguese kitchens more often than you might expect, especially in coastal regions where its bright, slightly sweet flavor pairs naturally with seafood. This article explores how dill is used in Portuguese cooking, focusing on a classic preparation: Peixe com Endro (fish with dill), a simple baked white fish dish that highlights the herb’s affinity for lemon and olive oil. It’s a quick, healthy meal that brings a taste of Portugal to your table.

Ingredients

4 white fish fillets (such as cod, hake, or sea bass), about 6 oz (170 g) each
3 tablespoons (45 ml) extra-virgin olive oil, plus more for drizzling
2 cloves garlic, thinly sliced
1 small onion, thinly sliced
1/2 cup (120 ml) dry white wine (like Vinho Verde)
1/4 cup (60 ml) fresh lemon juice (about 1 lemon)
1/4 cup (15 g) fresh dill, chopped, plus extra sprigs for garnish
1 teaspoon (5 g) salt
1/2 teaspoon (2 g) black pepper
Lemon wedges, for serving

Instructions

Preheat the oven to 375°F (190°C). Lightly grease a baking dish large enough to hold the fish in a single layer.
Pat the fish fillets dry with paper towels. Season both sides with salt and pepper.
In a small bowl, whisk together the olive oil, white wine, lemon juice, and chopped dill.
Scatter the sliced onion and garlic evenly over the bottom of the prepared baking dish. Place the fish fillets on top, skin-side down if they have skin.
Pour the dill-lemon mixture over the fish, making sure each fillet is lightly coated. Drizzle with a little extra olive oil.
Bake for 15–20 minutes, until the fish is opaque and flakes easily with a fork. The internal temperature should reach 145°F (63°C) as measured with a food thermometer, which is the USDA FSIS safe minimum for fish.
Remove from the oven and let rest for 2–3 minutes. Garnish with fresh dill sprigs and serve with lemon wedges.

Tips

Substitutions: If fresh dill is unavailable, use 1 tablespoon (3 g) dried dill, but add it to the sauce in step 3 rather than sprinkling on top, as dried herbs need time to rehydrate. The flavor will be slightly less bright.
Storage: Leftover cooked fish can be stored in an airtight container in the refrigerator for up to 2 days. The dill flavor will intensify, so it’s best enjoyed fresh.
Common mistake: Overcooking the fish. Start checking the temperature at 15 minutes to avoid dry, tough fillets. Remember, fish continues to cook slightly after being removed from the oven.
Make it ahead: You can prepare the sauce and slice the onions and garlic a day ahead, but do not assemble the dish until ready to bake.

Serving Suggestions

This dish is traditionally served with boiled potatoes or crusty bread to soak up the delicious sauce. A crisp green salad with a simple vinaigrette also works well. For a truly Portuguese touch, serve with a side of sautéed greens, such as couve (Portuguese kale) or spinach.

Variations

Grilled version: Instead of baking, grill the fish fillets over medium-high heat for 4–5 minutes per side, brushing with the dill-lemon sauce while cooking.
Add tomatoes: Add 1 cup (180 g) of cherry tomatoes to the baking dish with the onions for a slightly sweeter, more colorful dish.
Use dill in a marinade: Combine dill with yogurt, garlic, and lemon zest to make a marinade for chicken or shrimp before grilling.
Dill in potato salad: Mix chopped dill into a warm potato salad with olive oil, vinegar, and red onion for a Portuguese-style side dish.

Storage and Reheating

Store any leftover fish in an airtight container in the refrigerator for up to 2 days. To reheat, place the fish in a covered baking dish with a splash of water or wine and warm in a 300°F (150°C) oven for about 10 minutes, or until heated through to 165°F (74°C). Avoid microwaving, as it can make the fish rubbery. The sauce can be stored separately for up to 3 days and used as a dressing for salads or grain bowls.

Frequently Asked Questions

Is dill commonly used in Portuguese cooking? Yes, especially in coastal areas where it accompanies fish and seafood. It’s also used in some stews and pickled dishes, though it’s less prominent than parsley or cilantro.

Can I use dried dill instead of fresh? Absolutely, but use about one-third the amount, as dried dill is more concentrated. Add it to the sauce early so it can soften and release its flavor.

What fish works best for this recipe? Firm white fish like cod, hake, or sea bass are ideal because they hold their shape during baking. You can also use tilapia or haddock, but reduce the cooking time slightly if the fillets are thin.

Can I make this dish without wine? Yes, substitute the wine with an equal amount of fish stock or water. The flavor will be slightly less complex, but still delicious.

How do I know when the fish is done? The fish should be opaque and flake easily with a fork. For accuracy, use a food thermometer and check that it reaches 145°F (63°C) in the thickest part.

Can I freeze this dish? It’s not recommended, as the texture of the fish will change after thawing. The sauce, however, can be frozen for up to 3 months.

More recipes to cook

Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes

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